Moroccan Turkey Salad – 7 Ingredients

When it comes to eating healthily, salad is most people’s idea of a perfect meal. Loaded with vegetables and low in calories, it’s a meal made for weight loss. But, in my experience, salads are often terribly boring! A plateful of lettuce and grilled chicken might be healthy but it’s not a very exciting meal. No wonder that a lot of people get bored of salads so quickly.

This salad is different; it’s not just tasty, it’s also very easy to make and still super-healthy. I eat this recipe at least once a week, and I never feel like I’m getting bored of it.

If you want to make salad part of your daily diet but don’t want it to be boring, make sure you try this recipe. It’s got the Sarah stamp of approval!

Preparation time: 20 minutes

Cooking time: 15 minutes

Number of servings: 4

Ingredients

2 pitta breads (choose wholemeal or gluten-free if preferred)

2 tablespoons olive oil

1 diced aubergine

1 tablespoon harissa

8 ounces cherry tomatoes, halved

16 ounces shredded cooked turkey (use leftovers)

4 ounces rocket

3 ounces pomegranate seeds (optional)

Instructions

Tear the pitta breads into pieces and fry in the olive oil until they are crispy. Put them in a bowl once they are done

Next, fry off the aubergine for ten minutes until soft. Place in the same bowl as the pitta bread

Add the harissa, tomatoes, turkey and rocket and mix well

4. If using, scatter the pomegranate seeds over the other ingredients, and eat warm or allow to cool as preferred.